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California Beef and Bean Chili

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California Beef and Bean Chili recipe










3 1/6


Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium


1 ⅓ cups beans
black beans, kidney beans, or pinto beans
1 pound beef, round steak
boneless, cut in 1inch cubes
1 ¼ teaspoons cumin seeds
1 ¼ teaspoons oregano
teaspoon sage
1 small bay leaves
1 each scallions, spring or green onions
finely chopped
teaspoon cayenne pepper
teaspoon paprika
1 each garlic cloves
1 ½ tablespoons red wine vinegar
teaspoon black pepper
1 tablespoon parsley leaves
finely chopped
1 tablespoon cilantro
1 tablespoon olive oil
1 each onions
finely chopped
1 each green bell peppers
coarsely chopped
1 each sweet red bell peppers
coarsely chopped
1 ½ tablespoons jalapeño pepper
finely chopped
2 cups tomatoes
canned, with juice
4 cups bean cooking liquid


Sort and rinse black beans.

Place in heavy pot, cover with cold water (at least 2 inches above level of beans).

Bring to boil; simmer until tender (about 1¼ hours) adding more water if necessary.

When tender, drain beans, reserving bean cooking liquid.

Toast cumin seeds lightly in heated skillet about 2 to 3 minutes; crush finely.

Combine ground cumin seeds with the oregano, sage, bay leaf and scallions.

Heat olive oil in skillet, add onions and sauté until translucent.

Add green, red and jalapeno peppers.

Sauté 1 to 2 minutes.

Remove vegetables with slotted spoon to heavy pot.

Add beef and brown.

Add to sautéed vegetables.

Add remaining ingredients to beef-vegetable mixture.

Bring to boil, then simme r until beef is tender (about 1 hour).

Add beans the last 15 minutes of cooking to heat through.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 15223% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 12mg 0%
Total Carbohydrate 8g 8%
Dietary Fiber 8g 33%
Sugars g
Protein 14g
Vitamin A 43% Vitamin C 132%
Calcium 6% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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